Potato salad is a type of salad prepared by cooking, mashing or chopping potatoes and flavored with various ingredients. Potato salad is often served at picnics, barbecues, lunches or as a side dish. It is known as a popular recipe because it is both easy to prepare. Can be personalized in a variety of ways.
Ingredients:
- 5-6 medium-sized potatoes
- 3 eggs
- 1/2 cup mayonnaise
- 1/4 cup Greek yogurt
- 2 tablespoons Dijon mustard
- 3-4 pickles (sliced or diced)
- 3-4 green onions (thinly sliced)
- 1/4 bunch fresh parsley (finely chopped)
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon freshly ground black pepper
Instructions:
- Start by boiling the potatoes. In a large pot of boiling water, cook the potatoes until tender, about 10-15 minutes. Once cooked, drain the potatoes and let them cool slightly. Peel the potatoes and cut them into bite-sized cubes.
- While the potatoes are cooking, boil the eggs. Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil over medium-high heat, then reduce the heat to low and simmer for 10-12 minutes. Once cooked, transfer the eggs to a bowl of ice water to cool. Peel and dice the cooled eggs.
- In a large mixing bowl, combine the cooked and diced potatoes, diced pickles, chopped green onions, and chopped parsley.
- In a separate small bowl, whisk together the mayonnaise, Greek yogurt. Dijon mustard until well combined.
- Pour the dressing over the potato mixture and gently toss until everything is evenly coated.
- Season the salad with salt and freshly ground black pepper, to taste. Stir well to combine, then taste and adjust seasoning if necessary.
- Cover the bowl with plastic wrap and refrigerate the potato salad for at least 1 hour before serving to allow the flavors to meld together.
- Before serving, garnish the potato salad with additional chopped parsley for a fresh pop of color.
This delicious potato salad is perfect for picnics, barbecues, potlucks, or as a side dish for any meal. Enjoy!
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